Mix the goat cheese, salt, black pepper, pecans and honey together in a medium bowl. Allow to chill for 1h.
Step 2
Form grape-size balls of the goat cheese mixture and roll them smooth. Set aside.
Step 3
Cut the bread into sliced and arrange in a tray. Bake for 15 min at 250°F until dry.
Step 4
Crumble the bread with a rolling pin into fine crumbs
Step 5
To make the beet purée, blend the beets, balsamic vinegar and the pinch of black pepper into a smooth purée. Reserve in a piping bag or a squeeze bottle.
Step 6
Roll the truffles into the crumbs until nicely coated. Top with a tiny kiss of beet purée and a tiny parsley spring.
Chef's tip
You can make varients of this recipe with other Pains Cuisinés sandwich breads.
